Next time you're looking for something just a little different, but quick and easy (perfect for brunch and sort-of retro) to do with asparagus, give this a try.
- 1/2 a brick firm, water-packed tofu
- 1/2 tsp turmeric
- 1 tsp. vegetarian "chicken"-flavor bullion powder
- 1/4 tsp. India Black Salt
- 1 pound fresh asparagus
- 2 tablespoons margarine
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- Dash pepper
- 1 cup non-dairy milk
- 1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed, optional, if you want.
- 4 to 6 slices toast, cut in half diagonally (these are called "toast points" which makes them sound all fancy)
- 1 tablespoon snipped, fresh chives
Make the "egg" part first; Mash tofu in a skillet with a small bit of oil. You want small pieces, I use a potato masher or a fork. Add spices and stir until well-incorporated, heat on medium-high and "scramble"-fry until dried out and crumbly. This takes 5 - 7 minutes. Mash a bit more to break up, and set aside.
Prepare asparagus; Break off woody bases where spears snap easily. If you like, slice the spears diagonally into 2- to 3-inch pieces. Place the pieces in a steamer basket over boiling water. Cover and reduce the heat. Steam for 5 to 8 minutes or until the asparagus is crisp-tender.
Meanwhile, prepare white sauce: In a medium saucepan, melt margarine. Stir in flour, salt, and pepper. Add the non-dairy milk all at once. Cook and stir over medium heat until the mixture is bubbly. Cook and stir for 1 minute more.
Add the tarragon, if using. Heat the mixture through.
Arrange 2 toast slices on each plate. Top with the asparagus. Spoon on the white sauce. Sprinkle some finely crumbled tofu on top of white sauce. Garnish with the chives to make it look even more fancy.